Dressings normally contain up to 40% fat, requiring an emulsifier/stabiliser solution. The stabilisers bind the water in the dressing and keep the spices and herbs in a stable suspension. The emulsifier creates and ensures emulsion stability. Other demands include short texture and pourability, as dressings are often available bottled.
Dressings without fat require stabilisers only for stabilising the water and for homogeneously suspending the spices and herbs. The edible quality of fat-free dressings will depend very much on other ingredients in the dressing and salad, placing very specific demands on the dressing.
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Palsgaard® 1-2-3 is a stabiliser system for cold process. The emulsifier system is typically egg yolk, but also milk proteins and other proteins can be used.
Palsgaard® 1-2-3 can be used in a wide range of products with different fat contents, from “fat-free” mayonnaises and dressings with only 0.5% fat content to reduced-fat mayonnaises and dressings with up to 60% fat content.
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Palsgaard® 5232 is a blend of vegetable hydrocolloids serving as stabiliser system for traditional mayonnaise with an 80% fat content, ketchup, salad cream, dressing, sauce etc, to be produced by cold process.
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